Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 13 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Dec 13
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This fall, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with TWO traditional menus from Greece. One menu focuses on classic flavors from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Travel with us to the heart of Greece and the far flung isle of Santorini and soak up the fresh flavors, spices, and techniques that would make your γιαγιά (grandma) proud. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 5:00-7:00 pm | Santorini Sunday, October 21 from 4:00-6:00 pm | Santorini Sunday, December 9 from 1:00-3:00 pm | Athens Saturday, December 15 from 5:00-7:00 pm | Athens Sunday, December 30 from 4:00-6:00 pm | Athens Santorini Menu: Pantzaria Me Skordalia: Roasted Beets from Stillman's Farm with Garlic-Potato Spread using veggies from Siena Farm Greek-Baked Red's Best White Fish with Ultra Crispy Roasted Potatoes and Lemon-Oregano Sauce from Siena Farm Melopita (Ricotta Honey Cake using Boston Honey Company honey and ricotta from Appleton Farms) Athens Menu: Dakos Salata (toasted bread, tomato, caper, and feta salad sourcing from Stillman's Farm and Appleton Farms) Greek-Style Split Chestnut Farm Chicken with Tzaziki and Seasonal Roasted Vegetables from Siena Farm Ergolavi (Greek Almond Cookies) using Almonds from Q's Nuts Both menus can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Please note that The KITCHEN is not a certified nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Dec 15
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: November 17 December 8 December 15 Please click the "Register Now" button to the left side to learn class topics and see additional dates. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Dec 15
  • Farm-to-KITCHEN Cooking Class: All Food leads to Rome

    When it comes to food, do as the Romans do. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of three local wines from The Massachusetts Wine Shop. Dates: Saturday, November 10 from 5:00-7:00 PM Sunday, November 11 from 4:00-6:00 PM Sunday, November 18 from 4:00-6:00 PM Sunday, November 25 from 1:00-3:00 PM Saturday, December 8 from 5:00-7:00 PM Sunday, December 16 from 4:00-6:00 PM Menu: Cacio e Pepe - Classic Roman pasta using Nella Pasta with sheep's milk cheese from Appleton Farms and crushed pepper Fall Salad with Watermelon Radish Slaw and other veggies from Stillman's Farm Hunter's Style Chicken (Pollo alla Cacciatora) made with Chestnut Farms chicken and local veggies Tiramisu made with Appleton Farms cream, George Howell Coffee and spices from Soluna Gardens Farm This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Dec 16
  • Holiday Craft Beer & Cider Tasting with Hopsters

    Celebrate the holidays with the perfect craft brew or cider courtesy of Hopster Alley and The KITCHEN at the Boston Public Market! On Sunday, December 16 we're hosting an all-craft beer and cider tasting event featuring all your New England favorites. This season let's CHEERS to the local companies that have revolutionized the industry and restored brewing & cider making as neighborhood businesses. Ask any Bostonian their favorite beer or cider and 99% of the time they'll answer with a craft brand. Chances are you've already tasted many of the most well-known craft beverages, but we're guessing that there are literally dozens of smaller New England brands that you've never even heard of! Each of these craft breweries has their own styles, flavors, and stories - and they'll all be here - just waiting for you to taste them. Join Hopsters Alley and 10+ local breweries and cider makers. Breweries may include (list will be updated as we add breweries and cider makers): Mayflower Brewing Company Portico Brewing Company Foolproof Brewing Night Shift Brewing Down the Road Brewing Jack's Abbey Craft Lagers Devil's Purse Brewing Riverwalk Brewing Aeronaut Brewing Hopsters Brewery Shakesbeer We'll also have a cheese samples provided by Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses, plus samples of sausage from Chestnut Farms. Tickets: $9 for Current Trustees Members and $15 for General Tickets (non-Trustees tickets) - each ticket recieves a take-home glass. We HIGHLY recommend buying a ticket in advance because we will sell out.

    Dec 16
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 20 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Dec 20
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, December 9 from 4:00-6:00 pm Thursday, December 20 from 6:00-8:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm Sunday, January 6 from 4:00-6:00 pm Sunday, January 20 from 4:00-6:00 pm Sunday, February 3 from 1:00-3:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Dec 20
  • Market Test KITCHEN

    On two-three Friday's per month during the lunch hour, The KITCHEN hosts Market Test KITCHEN, designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs and food businesses. Vendors and chefs will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on the Friday's noted below. Make sure to check the website often for new information. This event is FREE and everyone is welcome. Please RSVP so we can provide enough samples for everyone!

    Dec 21
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. Working in a small group, participants will learn how to make three cocktails start to finish and talk about basic cocktail terminology: up, rocks, stirred vs. shaken, different types of shakers, stirrers, bitters vs. mixers, etc. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Bully Boy whiskey, rum and gin. Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! October, November and December Cocktails Gin Fizz - Estate Gin, lemon juice, simple syrup, egg white, topped with soda Candy Apple Rum Punch - Boston Rum, Grenadine, Local Cider Whiskey Smash - American Straight Whiskey, Simple, Lemon Wedges, Mint Dates: Friday, October 5 from 6:00-7:30 pm Friday, November 16 from 6:00-7:30 pm Friday, December 21 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. Classes will be led by either Alex Koblan or Adrian Navarro from the Bully Boy team. Alex Koblan has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action. Adrian Navarro is one of the lead bartenders in the Bully Boy Tasting Room and has been with the team since the space opened in April of 2017. Adrian's passion for riffs on classic cocktails and sweet liquid treats can be found all over the Bully Boy menu and he prides himself on ensuring each and every guest has a wonderful and unique experience during their visits. Stop in Thursdays through Sundays to see him in action at the Tasting Room!

    Dec 21
  • Gingerbread House Workshop with Jennifer Lee (Family-Friendly & Allergy-Free!)

    Making a gingerbread house for the holidays is one of our most loved traditions! Unfortunately when you have food allergies, it's not easy to find the right allergy-free ingredients to build the perfect gingerbread house. Jennifer Lee's Bakery has you covered with TWO gingerbread house workshops this holiday season! All kits will be 100% free of all top 10 major allergens, as well as the candy which we will provide for decorations. Ms. Jennifer Lee will be showing everyone how to build their house and then everyone can go to town on decorating it! These classes are limited and will SELL OUT, so grab tickets early. Each ticket comes with ONE (1) gingerbread house kit. Up to ONE (1) child and TWO (2) adults allowed per ticket. This is not a drop-off class; at least one adult must accompany children under the age of 14.  Gingerbread House Decorating for GrownupsSaturday, December 22Sunday, December 2310:00 am to 11:30 amThe KITCHEN at the Boston Public Market100 Hanover Street Tickets: $65 per Trustees of Reservations member and $52 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Dec 22
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Sunday, October 14 from 1:00-3:00 pm | Menu #1 Friday, October 19 from 6:00-8:00 pm | Menu #1 Saturday, October 27 from 5:00-7:00 pm | Menu #1 Friday, November 2 from 6:00-8:00 pm | Menu #1 Friday, November 30 from 6:00-8:00 pm | Menu #2 Saturday, December 22 from 1:00-3:00 pm | Menu #2 Sunday, December 23 from 1:00-3:00 pm | Menu #2 Menu details below. Menu #1 Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 Fall Panzanella Salad: winter squash, beets, and kale from Stillman's Farm, and crusty local bread Herb Crusted Pork Loin from Chestnut Farms with Roasted Apples from Red Apple Farm Maple Bourbon Custard Pie with fresh Appleton Farms cream and local maple from Botanical Springs with an almond crust using Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Dec 22
  • Gingerbread House Workshop with Jennifer Lee (Family-Friendly & Allergy-Free!)

    Making a gingerbread house for the holidays is one of our most loved traditions! Unfortunately when you have food allergies, it's not easy to find the right allergy-free ingredients to build the perfect gingerbread house. Jennifer Lee's Bakery has you covered with TWO gingerbread house workshops this holiday season! All kits will be 100% free of all top 10 major allergens, as well as the candy which we will provide for decorations. Ms. Jennifer Lee will be showing everyone how to build their house and then everyone can go to town on decorating it! These classes are limited and will SELL OUT, so grab tickets early. Each ticket comes with ONE (1) gingerbread house kit. Up to ONE (1) child and TWO (2) adults allowed per ticket. This is not a drop-off class; at least one adult must accompany children under the age of 14.  Gingerbread House Decorating for GrownupsSaturday, December 22Sunday, December 2310:00 am to 11:30 amThe KITCHEN at the Boston Public Market100 Hanover Street Tickets: $65 per Trustees of Reservations member and $52 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Dec 23
  • Farm-to-KITCHEN Cooking Class: Autumn in New England Comfort Foods

    Everyone says fall in New England is the best - and we whole-heartedly agree! Local farms are bringing truckloads of fresh picked fruits and veggies - and lucky us - we get to showcase this splendor in a truly seasonal and local cooking experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Sunday, October 14 from 1:00-3:00 pm | Menu #1 Friday, October 19 from 6:00-8:00 pm | Menu #1 Saturday, October 27 from 5:00-7:00 pm | Menu #1 Friday, November 2 from 6:00-8:00 pm | Menu #1 Friday, November 30 from 6:00-8:00 pm | Menu #2 Saturday, December 22 from 1:00-3:00 pm | Menu #2 Sunday, December 23 from 1:00-3:00 pm | Menu #2 Menu details below. Menu #1 Stillman's Farm bean and romanesco salad with parsley and a warm Chestnut Farm bacon vin dressing Savory Swiss Chard tarts with Soluna Garden Farm spices, Appleton Farms Cream, and local asiago cheese Seared flank steak from Chestnut Farms with fresh mushrooms from Siena Farm Molasses Ginger Spice Cakes with Soluna Garden Farm spices and cream cheese frosting This menu can be made vegetarian and gluten free, but not vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 Fall Panzanella Salad: winter squash, beets, and kale from Stillman's Farm, and crusty local bread Herb Crusted Pork Loin from Chestnut Farms with Roasted Apples from Red Apple Farm Maple Bourbon Custard Pie with fresh Appleton Farms cream and local maple from Botanical Springs with an almond crust using Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian or gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Dec 23
  • Cancelled -- Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 27 11:45AM-12:30PM and 1:00PM-1:45PM This event has been cancelled.

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Cancelled -- Fresh, Fast and Delicious for Less w/ Project Bread

    This event has been cancelled. Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Dec 27
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm Sunday, January 6 from 4:00-6:00 pm Sunday, January 20 from 4:00-6:00 pm Sunday, February 3 from 1:00-3:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Bost

    Dec 27
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm Sunday, January 6 from 4:00-6:00 pm Sunday, January 20 from 4:00-6:00 pm Sunday, February 3 from 1:00-3:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Bost

    Dec 28
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This fall, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with TWO traditional menus from Greece. One menu focuses on classic flavors from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Travel with us to the heart of Greece and the far flung isle of Santorini and soak up the fresh flavors, spices, and techniques that would make your γιαγιά (grandma) proud. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, October 13 from 5:00-7:00 pm | Santorini Sunday, October 21 from 4:00-6:00 pm | Santorini Sunday, December 9 from 1:00-3:00 pm | Athens Saturday, December 15 from 5:00-7:00 pm | Athens Sunday, December 30 from 4:00-6:00 pm | Athens Santorini Menu: Pantzaria Me Skordalia: Roasted Beets from Stillman's Farm with Garlic-Potato Spread using veggies from Siena Farm Greek-Baked Red's Best White Fish with Ultra Crispy Roasted Potatoes and Lemon-Oregano Sauce from Siena Farm Melopita (Ricotta Honey Cake using Boston Honey Company honey and ricotta from Appleton Farms) Athens Menu: Dakos Salata (toasted bread, tomato, caper, and feta salad sourcing from Stillman's Farm and Appleton Farms) Greek-Style Split Chestnut Farm Chicken with Tzaziki and Seasonal Roasted Vegetables from Siena Farm Ergolavi (Greek Almond Cookies) using Almonds from Q's Nuts Both menus can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Please note that The KITCHEN is not a certified nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Dec 30
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, October 28 from 4:00-6:00 pm Sunday, November 4 from 4:00-6:00 pm Saturday, November 24 from 5:00-7:00 pm Sunday, November 25 from 4:00-6:00 pm Sunday, December 2 from 4:00-6:00 pm Sunday, December 9 from 4:00-6:00 pm Thursday, December 27 from 6:00-8:00 pm Friday, December 28 from 6:00-8:00 pm Thursday, January 3 from 6:00-8:00 pm Sunday, January 6 from 4:00-6:00 pm Sunday, January 20 from 4:00-6:00 pm Sunday, February 3 from 1:00-3:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Bost

    Jan 3
  • Fresh, Fast & Delicious with Project Bread

    Jan 3 11:45AM-12:30PM and 1:00-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast & Delicious with Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jan 3
  • Market Test KITCHEN

    On two-three Friday's per month during the lunch hour, The KITCHEN hosts Market Test KITCHEN, designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs and food businesses. Vendors and chefs will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on the Friday's noted in the following website. Make sure to check the website often for new information: https://www.eventbrite.com/e/market-test-kitchen-demo-tasting-tickets-44913400189 Please RSVP so we can provide enough samples for everyone!

    Jan 4
  • Cooking on a Budget: SNAP-ED Nutrition Workshop

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can plan for enough food for everyone. Email for more information: SNAP-Ed.Referrals@State.ma.us

    Jan 4
  • Whiskey-infused Truffle Making Workshop: Taza Chocolate and Bully Boy Whiskey

    Local Whiskey + Chocolate? It's a match made in heaven! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side, plus taste + learn about craft whiskey made from scratch in Roxbury, Mass. This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream, with the addition of the perfect amount of Bully Boy Whiskey for that extra punch of flavor. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Bully Boy Distillers to lead the group through a whiskey and chocolate tasting & pairing class with three different whiskies and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with Bully Boy Whiskies. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache + Bully Boy Whiskey. You will dip your dozen truffles into three-four different toppings (see below) and take them home in a box - to either share or horde. Whiskey-infused Ganache & Toppings Vary by Month November | Hub Punch Chocolate Ganache Toppings: Candied Orange Peel (T.I. Park), Candied Ginger (Red Dawn), Cacao Nibs, Toasted almonds, Shortbread Crumbs (Pie!) January | Boston Rum Chocolate Ganache Toppings: Kettle Corn (Hot buttered rum), Candied Ginger (Gingerbread!), Toasted Coconut (Malibu/Coquito), Eggnog Sugar (Spiked Eggnog), Fall Spice Blend (Spiced Rum) February | Hub Punch Chocolate Ganache Toppings: Candied Orange Peel (T.I. Park), Candied Ginger (Red Dawn), Cacao Nibs, Toasted almonds, Shortbread Crumbs (Pie!) March | American Straight Whiskey Chocolate Ganache Toppings: Cinnamon Sugar (Fireball), Ginger Sugar (Whiskey Ginger), Mint Sugar (Mint Julep), Luchardo Cherry Center w/ Candied Orange Peel (Old Fashioned), George Howell Coffee (Irish Coffee) We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Whiskey-infused Truffle Making Workshop Friday, November 9 from 6:00-7:30 pm Friday, January 4 from 6:00-7:30 pm Friday, February 1 from 6:00-7:30 pm Friday, March 1 from 6:00-7:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted.  At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility.

    Jan 4
  • Truffle Making Workshop with Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, January 5 from 1:00-2:00 pm CANCELED - Saturday, February 2 from 1:00-2:00 pm - CANCELED Sunday, February 3 from 10:00 am-11 am Saturday, March 2 from 1:00-2:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Jan 5
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: January 5 January 19 February 2 February 16 March 2 March 16 Topics: October 27 - Emily from Red Apple Farm will teach us all about our favorite fall fruit (apples, of course!). Then we'll bake a sweet apple recipe. November 10 - Oodles of Zoodles! Chef Steph will teach us exciting new ways to prepare and eat vegetables from Zucchini Noodles to Spaghetti Squash. November 17 - Fish Cakes! Chef Steph will teach us about local seafood from Red's Best and we will make delicious fish cakes. December 8 - It's a Pizza Party! Chef Steph will teach us how to make homemade pizza dough and we will use our creativity to design our own personal pizzas. December 15 - TBD Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jan 5
  • Farm-to-KITCHEN Cooking Classes: Spices and Flavors of Persia

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Persia at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, January 5 from 5:00-7:00 pm Friday, January 18 from 6:00-8:00 pm Saturday, January 19 from 5:00-7:00 pm Saturday, February 2 from 5:00-7:00 pm Saturday, March 2 from 5:00-7:00 pm Menu Winter Squash Fritters from Stillmena's Farm, Rose Petal, and local herbs Persian Tamarind Fish (white fish from Red's Best) seasoned with herbs and spices from Soluna Garden Farms Crunchy Baked Saffron Rice Local Yogurt from Appleton Farms, Boston Honey Co. Honey and cruchy Q's nuts This menu can be made vegetarian or gluten-free, but not vegan. To request a vegetarian or gluten free option or to inquire about allergies, please email kitcheninfo@thetrustees.org if you have allergy questions. This menu contains peanuts. Please note that The KITCHEN is not a gluten or nut-free facility and there's always a slight risk of cross contamination. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Jan 5
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm.   Breads of Italy: Focasccia and Olive Loaf Dates: January 6, January 20 and February 17 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. Breads of England: Hot Cross Buns and Crumpets Dates: February 24, March 3 and March 24 Care for a spot of tea? We've got a breadmaking class fit for the Queen this winter with sweet Hot Cross Buns and traditional English Crumpets. Attendees will make three (3) buns and three (3) crumpets to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jan 6
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 3 from 6:00-8:00 pm Sunday, January 6 from 4:00-6:00 pm Sunday, January 20 from 4:00-6:00 pm Sunday, February 3 from 1:00-3:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jan 6
  • The Art of The Dumpling with Fresh Zen

    Learn the art of the dumpling. In this fun, hands-on cooking class, Ruby Chan, owner of Fresh Zen Foods, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. During this class, attendees will learn how to make two dumpling fillings from scratch, sourcing ingredients from the Boston Public Market farmers and vendors - chicken & scallion dumplings and vegetarian dumplings.Then Ruby will share secrets for shaping and filling dumplings and pan searing them to perfection. Enjoy working alongside classmates to perfect your dumpling skills, plus, learn techniques for making fresh dipping sauce from scratch! Each participant will enjoy 12 dumplings. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Pork and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory Fresh Zen Dipping Sauce The Art of The Dumpling with Fresh Zen Wednesday, January 9 from 6:00-8:00 pm Wednesday, February 27 from 6:00-8:00 pm Wednesday, March 27 from 6:00-8:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. About Ruby Chan and Fresh Zen Foods Ruby grew up in a family where food was everything. Her father was the consummate Asian restaurant connoisseur & restaurant owner and her mom was a sous-chef. In 1996 a passion for cooking and teaching brought Ruby a change of careers, and the start of FreshZen, a company devoted to creating all-natural, small-batch artisan sauces, and debuted the brand’s signature Ginger Scallion Sauce, based on a family recipe. With no preservatives and comprised of four ingredients – fresh ginger and scallions, along with kosher salt and canola oil – the sauce becomes the perfect accompaniment to chicken, beef, turkey, and fish, and enables busy people to whip up great-tasting Modern Asian meals with minimal preparation time. Look for it in the refrigerated section of local retailers, including Red's Best at Boston Public Market, Pemberton Farms in Cambridge, Volante Farms, Stacy’s Juicebar, Brookline Grown, Allandale Farm, Broadway Market.

    Jan 9
  • Fresh, Fast & Delicious with Project Bread

    Jan 10 11:45AM-12:30PM and 1:00-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast & Delicious with Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jan 10
  • Mixology Class with Privateer Rum

    Our friends at Privateer Rum, born and raised in Ipswitch Mass (ahoy!), are hosting a special mixology series this winter to warm your soul and invigorate your mind with rum knowledge. In these classes, we'll put a spin on three classic cocktails using Privateer Rum varieties. Join us to learn the science of distilling, how to easily pair flavors, and ​replicate the results at home. Let Privateer Rum walk you through each cocktail; you’ll learn all about ingredients, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! January, February, and March Cocktails: Palmetto: A Privateer riff on a classic manhattan Cranberry Collins: Sweet and tangy with a New England twist New England Daiquiri: A classic swapped with local flavors Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, January 11 from 6:00-7:30 pm Friday, February 8 from 6:00-7:30 pm Friday, March 8 from 6:00-7:30 pm Tickets: $44 per Trustees member and $55 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Privateer Rum Privateer Rum produces outstanding American rums by selecting the best possible ingredients and embracing the time-honored techniques from the finest rum, Cognac, whiskey and eau de vie makers. Founded in Ipswich, MA by Andrew Cabot, the namesake and direct descendant of American patriot, privateer, and rum-maker Andrew Cabot (1750-1791), Privateer Rum has pioneered a new standard in rum — one of superior quality and character. Honoring the spirit of American independence and conviction, Privateer Rum relentlessly focuses on quality at every point of their practice, including rejecting many of the common industry practices such as the use of sweeteners and artificial colorings or flavorings that exclude rum from being considered a fine spirit. About Kevin Martin Kevin Martin is currently the V.P. of Sales & Marketing for Privateer Rum. A graduate of The Culinary Institute of America and former Bar Manager of Eastern Standard, in Kenmore Square, Kevin has an appreciation for all things food and drink. Living in Maui, Hawaii Kevin caught a passion for all things rum and tiki, and digs sharing it with anyone who will listen!

    Jan 11
  • KITCHEN Master Class: Show-stopping Veggies to Kick-start the New Year

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! This winter we have a hankering for fresh, local veggies to help us clear away all the richness of the holidays and embrace the renewal of the new year! Let us show you how vegetables can be just as delicious on their own and won't be stuck as second-fiddle to meat. You'll be shocked at the varieties of flavors and textures you can create with the humble vegetable! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours, from 1:00-3:00 pm. Saturday, January 12 Saturday, February 16 Saturday, March 9 Menu: These vegetarian dishes can be served as a main or a side, but either way, they will steal the show. Winter Vegetable Tart (squash, parsnip, swiss chard, etc) from Stillman's Farm and Siena Farm with local cheese from Appleton Farms and a homemade crust Roasted acorn squash with Red Apple Farm apples, Q's nuts cashews, and curry brown butter using spices from Soluna Garden Farm Thai Spicy Kale Salad sourcing veggies from Stillman's Farm with Corner Stalk herbs and Q’s spicy nuts This menu is vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jan 12
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, January 12 from 5:00-6:30 pm Saturday, February 16 from 5:00-6:30 pm Saturday, March 9 from 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Jan 12
  • Superfood Society Chats with Jennifer Hanway

    Learn how to nourish, cleanse, and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for once-per-month nutrition discussions focused on healing from the inside out. These nutrition chats are FREE and open to all! During each hour-long talk, you'll learn the why’s behind this year’s healthy food trends and Instagram favorites, get all your burning questions answered, and set 2019 up for a healthy & vibrant start. Topics: January: How to Set and Achieve Healthy Goals in 2019 February: Gut Health - The Foundation of Wellbeing March: Lightening and Brightening Your Diet and Wellness Regime for Spring Cost: FREE! Make sure to RSVP so we can know how many to expect. About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Personal Trainer. Rooted in science and infused with her renowned British wit, Jenny strives to create an inspiring and rewarding experience for those seeking to better their lives through improved health. From running bikini bootcamps at Amansala in Tulum to being a founding team member and Master Trainer at Barre Core, London’s first barre studio, Jenny’s trustworthy demeanour and undeniable results have made her the go-to in Holistic Nutrition for clients including the British Royal Family and Hollywood A-list. Jenny is a sought after Wellness Speaker (previous engagements include SXSW and the W.E.L.L. Summit), and Wellness Writer (previous publications include Hip and Healthy, The Bod Edit, The Daily Telegraph, and W.E.L.L. Insiders).

    Jan 13
  • Farm-to-KITCHEN Cooking Class: Seasonal Paleo with Dolly's Whole Life and Chef Cleo

    It's time for a New Year, New You refresh. We're partnering with Dolly Sengsavang, the Whole30-certified coach behind Dolly's Whole Life. Together with our own Chef Cleo, Dolly is bringing a locally-sourced, three-course menu focused on whole foods and packed with flavor to realign your body after the holidays and increase your comfort in the kitchen. Let Dolly and Cleo guide you through the practice of eating paleo in the most delicious and seasonal way possible. Get back to the basics of cooking and eating in the New Year and cook your way to your best self! What's Paleo you ask? The Paleo or Paleolithic diet is considered the first human diet. Paleo is simply the idea and framework of eating nutrient dense foods like vegetables, meats, seafood, and some nuts and fruit to help improve your health through food. While eating Paleo it is best to avoid foods that tend to be more harmful than healthful such as processed foods, added sugars, grains, legumes, and dairy. In short, the Paleo diet is about eating real whole foods so you can feel your absolute best while healing and nourishing your body. The Menu: Roasted Carrot and Coconut Soup sourcing veggies and herbs from Stillman's Farm Peruvian roasted chicken from Chestnut Farms with aji verde (green sauce) made with local herbs Roasted Yucca "fries" from Siena Farms Massaged kale salad with Q's nuts and sweet & sour apple and cashew vinaigrette This menu is gluten free and dairy free; however, we are not a certified gluten free or dairy free kitchen, so there's always a slight risk of contamination. This menu can be made vegetarian or vegan, upon request. Please email kitcheninfo@thetrustees.org with dietary preferences, vegetarian orders, or allergy information. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo and Dolly you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! Dates: Sunday, January 13 from 4:00-6:00 pm Sunday, February 3 from 4:00-6:00 pm Sunday, March 10 from 4:00-6:00 pm Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Along with our vendor-partners from the Boston Public Market, we will be sourcing ingredients from the following companies. Kettle & Fire Bone Broth Yai's Thai Sauces Georgia Grinders Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Dolly Segsavang Dolly Sengsavang is a recipe developer and health & wellness blogger at Dolly's Whole Life. She's also a Whole30 certified coach and has been coaching dozens of clients through the program to ensure they successfully complete a round for the past 6 months. Dolly's an advocate for living & leading a healthy lifestyle that is accessible and inclusive to all demographics. Her recipes are simple but packed with flavor using ingredients that can be found locally. Her goal is to continue making waves in the health & wellness industry to end the pretentious stigma, and to show doing programs like the Whole30 doesn’t require trips to a fancy health food store, and eating healthy doesn't mean compromising flavor. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jan 13
  • Farm-to-KITCHEN Cooking Class: Regions of Italy, North vs. South

    No one does pasta like the Italians (a well know fact!), but did you know that flavors and shapes can vary widely based on region? We're exploring the differences and similarities of traditional pasta dishes of Northern and Southern regions of Italy in this very special Farm-to-KITCHEN cooking class. Join us for a seasonal & local twist on the flavors of Emilia Romagna region in the North and the Puglia region in the South. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Led by Chef Juli, this class will emphasize classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). She spent her weekends exploring the different regions of Italy and wants to give you a similar experience through food. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, January 13 from 1:00-3:00 pm Sunday, January 27 from 1:00-3:00 pm Sunday, January 27 from 4:00-6:00 PM Saturday, March 16 from 1:00-3:00 PM Saturday, March 16 from 5:00-7:00 PM Menu: Stuffed cappellacci di zucca (pumpkin ravioli) from Northern Italy with sage, pumpkin puree and a warm butter sauce and pumpkin seeds. Attendees make pasta from scratch. Local ingredients: stone ground Four Star Farms wheat flour, pumpkin seeds from Q’s nuts, Chestnut Farms eggs, pumpkin from Siena farms and guanciale from Stillman’s Meats. Campanelle (bells) with mushrooms and spicy sausage (n’duja) from Southern Italy. Local ingredients include pasta from Law of Pasta, mushrooms from Siena Farms, sausage from Chestnut Farms. Simple panna cotta using fresh cream from Appleton Farms, honey from Boston Honey Co. and shaved Taza Chocolate This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $63 for Trustees member and $79 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jan 13
  • Farm-to-KITCHEN Cooking Class: Classic Asian Flavors with Chef Irene Li

    The KITCHEN at the Boston Public Market is honored to welcome James Beard Rising Star Chef Irene Li for a very special hands-on cooking experience. In Chef Li' class, attendees will learn the traditional Asian fusion cuisine that has people lining up for her popular food truck and restaurant, Mei Mei. Join us to cook side-by-side with one of Boston's most prestigious chef heros who is committed to highlighting New England’s local farmers, fishermen and artisans on her menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Li you’ll create an exciting two-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Menu: Classic scallion pancakes made with Stillman's Farm veggies and a savory soy dipping sauce Hand pulled noodles Sichuan peppercorn lamb from Chestnut Farms and seasonal veggies This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $72 for Trustees member and $90 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Irene Li Irene Li co-owns and operates the Boston-based food truck, restaurant and shipping container enterprise collectively known as the Mei Mei Group. Founded with her two older siblings, their award-winning food businesses merge modern techniques and genre-bending creativity with sustainable practices and tech-savvy communications. Their work has been featured by Food & Wine, Eater Boston & National, The New York Times, Restaurant Hospitality, People, Bon Appetit, The Boston Globe, and more. Irene believes food can and should be delicious, fun, and just. Her background of living on an organic farm, working the restaurant line, and organizing for social justice inform her leadership of the food and sourcing elements of the company. She recently graduated from Cornell University with a BA in Food Systems and Cultural Studies, received her third consecutive James Beard Rising Star nomination, and an Eater National Young Gun award.

    Jan 14
  • Farm-to-KITCHEN Cooking Class: Winter in New England Comfort Food

    Winter in New England is all about eating hearty, filling dishes with tons of flavor. This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Wednesday, January 16 from 6:00-8:00 pm | Menu #1 CANCELED Saturday, January 26 from 1:00-3:00 pm | Menu #1 CANCELED Wednesday, February 6 from 6:00-8:00 pm | Menu #1 Wednesday, February 20 from 6:00-8:00 pm | Menu #1 Saturday, February 23 from 5:00-7:00 pm | Menu #1 Wednesday, March 6 from 6:00-8:00 pm | Menu #2 Wednesday, March 13 from 6:00-8:00 | Menu #2 Saturday, March 23 from 5:00-7:00 pm | Menu #2 Friday, March 29 from 6:00-8:00 pm | Menu #2 Saturday, March 30 from 1:00-3:00 pm | Menu #2 Menu #1 Seared Brussels sprouts with mustard seeds, Soluna Garden Farm curry powder, and preserved lemon Handmade Honey Nut Squash Ravioli with squash from Siena Farms, sage brown butter and fresh apples Winter green salad with greens from Corner Stalk Farm Cranberry Frangipan (almond) Tart with Chai Powdered Sugar This menu is vegetarian. We cannot accomodate vegan or gluten free requests for this menu. Please email kitcheninfo@thetrustees.org to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 French Gougeres (Cheese Puffs) with Spinach Artichoke filling using cheese from Appleton Farms Seared White Fish from Red's Best with northern bean and chorizo stew Fresh fennel slaw with handmade dressing Pumpkin Mousse with graham cookie crumble and Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jan 16
  • Fresh, Fast & Delicious with Project Bread

    Jan 17 11:45AM-12:30PM and 1:00-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast & Delicious with Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jan 17
  • Market Test KITCHEN

    On two-three Friday's per month during the lunch hour, The KITCHEN hosts Market Test KITCHEN, designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs and food businesses. Vendors and chefs will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on the Friday's noted in the following website. Make sure to check the website often for new information: https://www.eventbrite.com/e/market-test-kitchen-demo-tasting-tickets-44913400189 Please RSVP so we can provide enough samples for everyone!

    Jan 18
  • Farm-to-KITCHEN Cooking Classes: Spices and Flavors of Persia

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Persia at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, January 5 from 5:00-7:00 pm Friday, January 18 from 6:00-8:00 pm Saturday, January 19 from 5:00-7:00 pm Saturday, February 2 from 5:00-7:00 pm Saturday, March 2 from 5:00-7:00 pm Menu Winter Squash Fritters from Stillmena's Farm, Rose Petal, and local herbs Persian Tamarind Fish (white fish from Red's Best) seasoned with herbs and spices from Soluna Garden Farms Crunchy Baked Saffron Rice Local Yogurt from Appleton Farms, Boston Honey Co. Honey and cruchy Q's nuts This menu can be made vegetarian or gluten-free, but not vegan. To request a vegetarian or gluten free option or to inquire about allergies, please email kitcheninfo@thetrustees.org if you have allergy questions. This menu contains peanuts. Please note that The KITCHEN is not a gluten or nut-free facility and there's always a slight risk of cross contamination. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Jan 18
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: January 5 January 19 February 2 February 16 March 2 March 16 Topics: October 27 - Emily from Red Apple Farm will teach us all about our favorite fall fruit (apples, of course!). Then we'll bake a sweet apple recipe. November 10 - Oodles of Zoodles! Chef Steph will teach us exciting new ways to prepare and eat vegetables from Zucchini Noodles to Spaghetti Squash. November 17 - Fish Cakes! Chef Steph will teach us about local seafood from Red's Best and we will make delicious fish cakes. December 8 - It's a Pizza Party! Chef Steph will teach us how to make homemade pizza dough and we will use our creativity to design our own personal pizzas. December 15 - TBD Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Jan 19
  • Farm-to-KITCHEN Cooking Classes: Spices and Flavors of Persia

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Persia at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, January 5 from 5:00-7:00 pm Friday, January 18 from 6:00-8:00 pm Saturday, January 19 from 5:00-7:00 pm Saturday, February 2 from 5:00-7:00 pm Saturday, March 2 from 5:00-7:00 pm Menu Winter Squash Fritters from Stillmena's Farm, Rose Petal, and local herbs Persian Tamarind Fish (white fish from Red's Best) seasoned with herbs and spices from Soluna Garden Farms Crunchy Baked Saffron Rice Local Yogurt from Appleton Farms, Boston Honey Co. Honey and cruchy Q's nuts This menu can be made vegetarian or gluten-free, but not vegan. To request a vegetarian or gluten free option or to inquire about allergies, please email kitcheninfo@thetrustees.org if you have allergy questions. This menu contains peanuts. Please note that The KITCHEN is not a gluten or nut-free facility and there's always a slight risk of cross contamination. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Jan 19
  • KITCHEN Master Class: New England Seafood Feast | Deluxe Class

    Conquer your kitchen with this deep-dive class into our bountiful local seafood! Cooking skills of all levels are welcome! KITCHEN Master Class: New England Seafood Feast is a deluxe class. You'll eat your fill of the highest quality seafood available from our cold New England waters, courtesy of our partners, Red's Best. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, January 19 from 1:00-3:00 pm Saturday, February 23 from 1:00-3:00 pm Saturday, March 23 from 1:00-3:00 pm Menu: Oyster Shucking Workshop + oysters two ways, raw and roasted with infused butter Scallop crudo Fish tacos with roasted fish, fresh cabbage slaw, sour cream crema and local corn tortillas. Attendees will learn how to prep and season a whole fish and roast to perfection. Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a certified gluten free or nut-free facility and there is always a slight risk of cross contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Jan 19
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 3 from 6:00-8:00 pm Sunday, January 6 from 4:00-6:00 pm Sunday, January 20 from 4:00-6:00 pm Sunday, February 3 from 1:00-3:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Jan 20
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm.   Breads of Italy: Focasccia and Olive Loaf Dates: January 6, January 20 and February 17 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. Breads of England: Hot Cross Buns and Crumpets Dates: February 24, March 3 and March 24 Care for a spot of tea? We've got a breadmaking class fit for the Queen this winter with sweet Hot Cross Buns and traditional English Crumpets. Attendees will make three (3) buns and three (3) crumpets to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jan 20
  • Cancelled -- Fresh, Fast & Delicious with Project Bread

    Jan 24 11:45AM-12:30PM and 1:00-1:45PM This event has been cancelled.

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Cancelled -- Fresh, Fast & Delicious with Project Bread

    This event has been cancelled. Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jan 24
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! January, February, and March Cocktails: Jungle Bird: Rosid, Tripple Sec, Pineapple, Lime, Simple Winter Fizz: Winter Gin, Ouzo, Simple, Lemon, Egg White, Soda Water One Thyme Only: Flagship Gin, Thyme Infused Americano Blanc, Olive Brine Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, January 25 from 6:00-7:30 pm Friday, February 22 from 6:00-7:30 pm Friday, March 22 from 6:00-7:30 pm Tickets: $44 per Trustees member and $55 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. Photo credit: Adem Detour insta @adamdetour About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago. After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene. She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar. She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home. Her favorite cocktail is a 50/50 Gin Martini.

    Jan 25
  • Bean to Bar: Chocolate & Coffee Tasting with Goodnow Chocolates and George Howell Coffee

    The KITCHEN is excited to host George Howell Coffee and local chocolate company Goodnowfarm’s. Meet Monica Rogan, co-founder of local, award-winning Goodnow Farms Chocolate and learn about their approach to making great-tasting, ethically sourced and fine flavor chocolate. Not only is each single origin chocolate bar they make unique and flavorful, but the attention to detail and commitment to high quality throughout the entire supply chain ensures a delicious and premium product. This event will be informational and experiential including tastings of cocoa nibs, fresh pressed cocoa butter, and various single origin chocolates. Come and taste for yourself what the true flavor of chocolate can be! In addition to the tastings throughout the class there will be a chocolate and coffee pairing at the end. Ticket price includes a bag of George Howell Coffee and a Goodnow Chocolate bar.  Tickets: Tickets cost $9 per Trustees member and $15 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Jan 26
  • Bourbon, Irish and Scotch Whisk(e)y: Blind Tasting Challenge

    Jim Beam is very much the Henry Ford of Whiskey and while most assume that it was the Irish and Scots who brought whiskey to America, Beam is actually the Anglicized version of the name Boehm...that's right, he was of German descent. Americans, true to their nature, pioneered their own style of whiskey that had little to do with scotch and Irish whiskey. In this interactive tasting class, we will explore the different styles of whisk(e)y from single malt scotch, to Irish whiskey, to American bourbon. Bring your A game... whoever wins the blind tasting will walk away with a prize and all kinds of street cred. Nick and Zach Taylor - of Taylor & Taylor Whiskey Co. - will help you navigate the world whiskey landscape, while sampling some exceptional scotch, American and Irish whiskeys. We'll also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's local cheese purveyor that carries 100+ Massachusetts cheeses. Tickets: $60 per Trustees member and $75 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Taylor & Taylor Whiskey Co. Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com. Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow. Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

    Jan 26
  • Cancelled -- Farm-to-KITCHEN Cooking Class: Winter in New England Comfort Food

    Jan 26 1-3PM This event has been cancelled.

    Winter in New England is all about eating hearty, filling dishes with tons of flavor. This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN!

    In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles.

    In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

    Come ready to roll up your sleeves and get cooking! See below the dates, times and menus.

    Dates:

    • Wednesday, January 16 from 6:00-8:00 pm | Menu #1
    • Saturday, January 26 from 1:00-3:00 pm | Menu #1
    • Wednesday, February 6 from 6:00-8:00 pm | Menu #1
    • Wednesday, February 20 from 6:00-8:00 pm | Menu #1
    • Saturday, February 23 from 5:00-7:00 pm | Menu #1
    • Wednesday, March 6 from 6:00-8:00 pm | Menu #2
    • Wednesday, March 13 from 6:00-8:00 | Menu #2
    • Saturday, March 23 from 5:00-7:00 pm | Menu #2
    • Friday, March 29 from 6:00-8:00 pm | Menu #2
    • Saturday, March 30 from 1:00-3:00 pm | Menu #2

    Menu #1

    • Seared Brussels sprouts with mustard seeds, Soluna Garden Farm curry powder, and preserved lemon
    • Handmade Honey Nut Squash Ravioli with squash from Siena Farms, sage brown butter and fresh apples
    • Winter green salad with greens from Corner Stalk Farm
    • Cranberry Frangipan (almond) Tart with Chai Powdered Sugar

    This menu is vegetarian. We cannot accomodate vegan or gluten free requests for this menu. Please email kitcheninfo@thetrustees.org to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible.

    Menu #2

    • French Gougeres (Cheese Puffs) with Spinach Artichoke filling using cheese from Appleton Farms
    • Seared White Fish from Red's Best with northern bean and chorizo stew
    • Fresh fennel slaw with handmade dressing
    • Pumpkin Mousse with graham cookie crumble and Q's Nuts

    This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

    • Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.
    • During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each.
    • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
    • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
    • We recommend comfortable, non-slip, and closed-toe shoes.

    Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    About Chef Cleo Bell

    Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
    At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Cancelled -- Farm-to-KITCHEN Cooking Class: Winter in New England Comfort Food

    This event has been cancelled. Winter in New England is all about eating hearty, filling dishes with tons of flavor. This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Wednesday, January 16 from 6:00-8:00 pm | Menu #1 Saturday, January 26 from 1:00-3:00 pm | Menu #1 Wednesday, February 6 from 6:00-8:00 pm | Menu #1 Wednesday, February 20 from 6:00-8:00 pm | Menu #1 Saturday, February 23 from 5:00-7:00 pm | Menu #1 Wednesday, March 6 from 6:00-8:00 pm | Menu #2 Wednesday, March 13 from 6:00-8:00 | Menu #2 Saturday, March 23 from 5:00-7:00 pm | Menu #2 Friday, March 29 from 6:00-8:00 pm | Menu #2 Saturday, March 30 from 1:00-3:00 pm | Menu #2 Menu #1 Seared Brussels sprouts with mustard seeds, Soluna Garden Farm curry powder, and preserved lemon Handmade Honey Nut Squash Ravioli with squash from Siena Farms, sage brown butter and fresh apples Winter green salad with greens from Corner Stalk Farm Cranberry Frangipan (almond) Tart with Chai Powdered Sugar This menu is vegetarian. We cannot accomodate vegan or gluten free requests for this menu. Please email kitcheninfo@thetrustees.org to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 French Gougeres (Cheese Puffs) with Spinach Artichoke filling using cheese from Appleton Farms Seared White Fish from Red's Best with northern bean and chorizo stew Fresh fennel slaw with handmade dressing Pumpkin Mousse with graham cookie crumble and Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jan 26
  • Farm-to-KITCHEN Cooking Class: Regions of Italy, North vs. South

    No one does pasta like the Italians (a well know fact!), but did you know that flavors and shapes can vary widely based on region? We're exploring the differences and similarities of traditional pasta dishes of Northern and Southern regions of Italy in this very special Farm-to-KITCHEN cooking class. Join us for a seasonal & local twist on the flavors of Emilia Romagna region in the North and the Puglia region in the South. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Led by Chef Juli, this class will emphasize classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). She spent her weekends exploring the different regions of Italy and wants to give you a similar experience through food. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, January 13 from 1:00-3:00 pm Sunday, January 27 from 1:00-3:00 pm Sunday, January 27 from 4:00-6:00 PM Saturday, March 16 from 1:00-3:00 PM Saturday, March 16 from 5:00-7:00 PM Menu: Stuffed cappellacci di zucca (pumpkin ravioli) from Northern Italy with sage, pumpkin puree and a warm butter sauce and pumpkin seeds. Attendees make pasta from scratch. Local ingredients: stone ground Four Star Farms wheat flour, pumpkin seeds from Q’s nuts, Chestnut Farms eggs, pumpkin from Siena farms and guanciale from Stillman’s Meats. Campanelle (bells) with mushrooms and spicy sausage (n’duja) from Southern Italy. Local ingredients include pasta from Law of Pasta, mushrooms from Siena Farms, sausage from Chestnut Farms. Simple panna cotta using fresh cream from Appleton Farms, honey from Boston Honey Co. and shaved Taza Chocolate This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $63 for Trustees member and $79 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jan 27
  • Teens Cook: Hands-on Seasonal Cooking Class

    Join us in The KITCHEN for a series of cooking classes for teens & tweens ages 12-18 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, young adults will explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. Each class will feature different cooking skills and TWO hands-on cooking experiences (two recipes). Attendees will be able to eat what they've made. These classes are highlight ingredients from farmers and vendors of the Boston Public Market and is taught by Jennifer Devivo, Head Chef and pioneer in the Martha's Vineyard School system working to further Farm-to-School and Sea-to-School programs throughout the state. Classes will be held on the following Sunday Mornings: January 27 from 10:00-11:30 am March 31 from 10:00-11:30 am May 19 from 10:00-11:30 am July 21 from 10:00-11:30 am January | Local in Lunch Nothing says “Lunch” a cup of soup & a sandwich! Learn how to figure out which vegetables are in season and cook a veggie soup from scratch using classic flavor techniques. What is a soup without a grilled cheese? Learn about locally produced cheeses from Massachusetts dairy farmers sourced from Appleton Farms – and the secrets to browning without burning! Recipes: Winter Vegetable Soup and Classic Grilled cheese Sandwich. Basic knife skills: slicing & dicing Flavoring and seasoning soup Basic recipe reading Sautéing, pureeing & browning Pan frying, browning March | Oodles of Noodles:  Did you know that pasta comes in many wonderful shapes and sizes and that some pastas are the perfect match with certain sauces? Learn about locally-made Massachusetts cheeses from Appleton Farms as you create classic Mac-n-cheese from scratch. We’ll also discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we make Spaghetti Bolognese with Chestnuts Farm meats. Recipes: Classic Mac-n-Cheese and Meaty Spaghetti Bolognese Creating a classic roux Safe cooking and boiling Proper cooking timing Stovetop & oven May | Stir Fry 101What’s a nutritious and simple dinner staple we love? Stir fry! It’s so versatile and easy, and gets in our daily veggies in a snap. We’ll be talking about sourcing seasonal vegetables from your local farmer and utilizing what’s available from Stillman’s Farm and Siena Farm, plus how to source and cook chicken from Chestnut Farms and fresh shrimp from Red’s Best. Just wait until you taste our savory sauce! Recipes: Stir-Fried Chicken w/ Asian Greens and Stir-Fried Shrimp w/ Snow peas & Ginger Sourcing veggies, meats and seafood Creating sauces Knife skills: slicing, dicing Sautéing and high heat cooking July | Burger BasicsEveryone’s favorite: Burgers! Learn how to cook a classic diner style beef burger, plus a healthy and delicious veggie burger on the stovetop. We’ll discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we source beef from Chestnut Farm. Sourcing meats Meats vs. meat substitutes High heat cooking Searing, browning Flavor profiles Parents: Please plan to drop your child off at the KITCHEN and return to pick them at the conclusion of class. You will be required to sign a liability form at the beginning of each class. Classes are deliberately small (max 16 attendees) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $36 for Trustees members and $45 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. About Chef Jenny Devivo: Jenny Devivo is the Head Chef and Cafeteria Director for the Up Island Regional School District on the island of Martha’s Vineyard. Since the food program’s inception in September of 2011, Jenny has made it her mission to source local food for the school’s daily lunches. Part of that dedication is about fostering real relationships with local food purveyors, farmers, and fisherman alike. Jenny has pioneered several Farm and Sea to School programs and continues to teach local food driven cooking workshops throughout New England. Through her leadership, she has formed meaningful alliances which enable her to teach students how their food makes its way into their delicious lunches.

    Jan 27
  • Teens Cook! Farm-to-KITCHEN Hands-on Workshop for Young Adults

    Jan 27 10-11:30AM

    Calling all Future Chefs ages 12 -18! Join Chef Jenny Devivo aka Up-Island Lunch Lady at the BPM kitchen to learn essential kitchen skills and cooking fundamentals. Experience the magic of creating healthy meals with local & seasonal ingredients. From soups & sandwiches, stir frying & sushi, pizza & pasta... there’s definitely a class for you!

    Teens Cook! Farm-to-KITCHEN Hands-on Workshop for Young Adults

    Calling all Future Chefs ages 12 -18! Join Chef Jenny Devivo aka Up-Island Lunch Lady at the BPM kitchen to learn essential kitchen skills and cooking fundamentals. Experience the magic of creating healthy meals with local & seasonal ingredients. From soups & sandwiches, stir frying & sushi, pizza & pasta... there’s definitely a class for you!

    Jan 27
  • Farm-to-KITCHEN Cooking Class: Regions of Italy, North vs. South

    No one does pasta like the Italians (a well know fact!), but did you know that flavors and shapes can vary widely based on region? We're exploring the differences and similarities of traditional pasta dishes of Northern and Southern regions of Italy in this very special Farm-to-KITCHEN cooking class. Join us for a seasonal & local twist on the flavors of Emilia Romagna region in the North and the Puglia region in the South. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Led by Chef Juli, this class will emphasize classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). She spent her weekends exploring the different regions of Italy and wants to give you a similar experience through food. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, January 13 from 1:00-3:00 pm Sunday, January 27 from 1:00-3:00 pm Sunday, January 27 from 4:00-6:00 PM Saturday, March 16 from 1:00-3:00 PM Saturday, March 16 from 5:00-7:00 PM Menu: Stuffed cappellacci di zucca (pumpkin ravioli) from Northern Italy with sage, pumpkin puree and a warm butter sauce and pumpkin seeds. Attendees make pasta from scratch. Local ingredients: stone ground Four Star Farms wheat flour, pumpkin seeds from Q’s nuts, Chestnut Farms eggs, pumpkin from Siena farms and guanciale from Stillman’s Meats. Campanelle (bells) with mushrooms and spicy sausage (n’duja) from Southern Italy. Local ingredients include pasta from Law of Pasta, mushrooms from Siena Farms, sausage from Chestnut Farms. Simple panna cotta using fresh cream from Appleton Farms, honey from Boston Honey Co. and shaved Taza Chocolate This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $63 for Trustees member and $79 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jan 27
  • Fresh, Fast & Delicious with Project Bread

    Jan 31 11:45AM-12:30PM and 1:00-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast & Delicious with Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jan 31
  • Whiskey-infused Truffle Making Workshop: Taza Chocolate and Bully Boy Whiskey

    Local Whiskey + Chocolate? It's a match made in heaven! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side, plus taste + learn about craft whiskey made from scratch in Roxbury, Mass. This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream, with the addition of the perfect amount of Bully Boy Whiskey for that extra punch of flavor. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Bully Boy Distillers to lead the group through a whiskey and chocolate tasting & pairing class with three different whiskies and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with Bully Boy Whiskies. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache + Bully Boy Whiskey. You will dip your dozen truffles into three-four different toppings (see below) and take them home in a box - to either share or horde. Whiskey-infused Ganache & Toppings Vary by Month November | Hub Punch Chocolate Ganache Toppings: Candied Orange Peel (T.I. Park), Candied Ginger (Red Dawn), Cacao Nibs, Toasted almonds, Shortbread Crumbs (Pie!) January | Boston Rum Chocolate Ganache Toppings: Kettle Corn (Hot buttered rum), Candied Ginger (Gingerbread!), Toasted Coconut (Malibu/Coquito), Eggnog Sugar (Spiked Eggnog), Fall Spice Blend (Spiced Rum) February | Hub Punch Chocolate Ganache Toppings: Candied Orange Peel (T.I. Park), Candied Ginger (Red Dawn), Cacao Nibs, Toasted almonds, Shortbread Crumbs (Pie!) March | American Straight Whiskey Chocolate Ganache Toppings: Cinnamon Sugar (Fireball), Ginger Sugar (Whiskey Ginger), Mint Sugar (Mint Julep), Luchardo Cherry Center w/ Candied Orange Peel (Old Fashioned), George Howell Coffee (Irish Coffee) We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Whiskey-infused Truffle Making Workshop Friday, November 9 from 6:00-7:30 pm Friday, January 4 from 6:00-7:30 pm Friday, February 1 from 6:00-7:30 pm Friday, March 1 from 6:00-7:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted.  At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility.

    Feb 1
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: January 5 January 19 February 2 February 16 March 2 March 16 Topics: October 27 - Emily from Red Apple Farm will teach us all about our favorite fall fruit (apples, of course!). Then we'll bake a sweet apple recipe. November 10 - Oodles of Zoodles! Chef Steph will teach us exciting new ways to prepare and eat vegetables from Zucchini Noodles to Spaghetti Squash. November 17 - Fish Cakes! Chef Steph will teach us about local seafood from Red's Best and we will make delicious fish cakes. December 8 - It's a Pizza Party! Chef Steph will teach us how to make homemade pizza dough and we will use our creativity to design our own personal pizzas. December 15 - TBD Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Feb 2
  • Farm-to-KITCHEN Cooking Classes: Spices and Flavors of Persia

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Persia at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, January 5 from 5:00-7:00 pm Friday, January 18 from 6:00-8:00 pm Saturday, January 19 from 5:00-7:00 pm Saturday, February 2 from 5:00-7:00 pm Saturday, March 2 from 5:00-7:00 pm Menu Winter Squash Fritters from Stillmena's Farm, Rose Petal, and local herbs Persian Tamarind Fish (white fish from Red's Best) seasoned with herbs and spices from Soluna Garden Farms Crunchy Baked Saffron Rice Local Yogurt from Appleton Farms, Boston Honey Co. Honey and cruchy Q's nuts This menu can be made vegetarian or gluten-free, but not vegan. To request a vegetarian or gluten free option or to inquire about allergies, please email kitcheninfo@thetrustees.org if you have allergy questions. This menu contains peanuts. Please note that The KITCHEN is not a gluten or nut-free facility and there's always a slight risk of cross contamination. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Feb 2
  • Farm-to-KITCHEN Cooking Class: Seasonal Paleo with Dolly's Whole Life and Chef Cleo

    It's time for a New Year, New You refresh. We're partnering with Dolly Sengsavang, the Whole30-certified coach behind Dolly's Whole Life. Together with our own Chef Cleo, Dolly is bringing a locally-sourced, three-course menu focused on whole foods and packed with flavor to realign your body after the holidays and increase your comfort in the kitchen. Let Dolly and Cleo guide you through the practice of eating paleo in the most delicious and seasonal way possible. Get back to the basics of cooking and eating in the New Year and cook your way to your best self! What's Paleo you ask? The Paleo or Paleolithic diet is considered the first human diet. Paleo is simply the idea and framework of eating nutrient dense foods like vegetables, meats, seafood, and some nuts and fruit to help improve your health through food. While eating Paleo it is best to avoid foods that tend to be more harmful than healthful such as processed foods, added sugars, grains, legumes, and dairy. In short, the Paleo diet is about eating real whole foods so you can feel your absolute best while healing and nourishing your body. The Menu: Roasted Carrot and Coconut Soup sourcing veggies and herbs from Stillman's Farm Peruvian roasted chicken from Chestnut Farms with aji verde (green sauce) made with local herbs Roasted Yucca "fries" from Siena Farms Massaged kale salad with Q's nuts and sweet & sour apple and cashew vinaigrette This menu is gluten free and dairy free; however, we are not a certified gluten free or dairy free kitchen, so there's always a slight risk of contamination. This menu can be made vegetarian or vegan, upon request. Please email kitcheninfo@thetrustees.org with dietary preferences, vegetarian orders, or allergy information. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo and Dolly you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! Dates: Sunday, January 13 from 4:00-6:00 pm Sunday, February 3 from 4:00-6:00 pm Sunday, March 10 from 4:00-6:00 pm Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Along with our vendor-partners from the Boston Public Market, we will be sourcing ingredients from the following companies. Kettle & Fire Bone Broth Yai's Thai Sauces Georgia Grinders Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Dolly Segsavang Dolly Sengsavang is a recipe developer and health & wellness blogger at Dolly's Whole Life. She's also a Whole30 certified coach and has been coaching dozens of clients through the program to ensure they successfully complete a round for the past 6 months. Dolly's an advocate for living & leading a healthy lifestyle that is accessible and inclusive to all demographics. Her recipes are simple but packed with flavor using ingredients that can be found locally. Her goal is to continue making waves in the health & wellness industry to end the pretentious stigma, and to show doing programs like the Whole30 doesn’t require trips to a fancy health food store, and eating healthy doesn't mean compromising flavor. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Feb 3
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 3 from 6:00-8:00 pm Sunday, January 6 from 4:00-6:00 pm Sunday, January 20 from 4:00-6:00 pm Sunday, February 3 from 1:00-3:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. <img src="https://cdn

    Feb 3
  • Truffle Making Workshop with Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, January 5 from 1:00-2:00 pm CANCELED - Saturday, February 2 from 1:00-2:00 pm - CANCELED Sunday, February 3 from 10:00 am-11 am Saturday, March 2 from 1:00-2:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Feb 3
  • Farm-to-KITCHEN Cooking Class: Winter in New England Comfort Food

    Winter in New England is all about eating hearty, filling dishes with tons of flavor. This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Wednesday, January 16 from 6:00-8:00 pm | Menu #1 CANCELED Saturday, January 26 from 1:00-3:00 pm | Menu #1 CANCELED Wednesday, February 6 from 6:00-8:00 pm | Menu #1 Wednesday, February 20 from 6:00-8:00 pm | Menu #1 Saturday, February 23 from 5:00-7:00 pm | Menu #1 Wednesday, March 6 from 6:00-8:00 pm | Menu #2 Wednesday, March 13 from 6:00-8:00 | Menu #2 Saturday, March 23 from 5:00-7:00 pm | Menu #2 Friday, March 29 from 6:00-8:00 pm | Menu #2 Saturday, March 30 from 1:00-3:00 pm | Menu #2 Menu #1 Seared Brussels sprouts with mustard seeds, Soluna Garden Farm curry powder, and preserved lemon Handmade Honey Nut Squash Ravioli with squash from Siena Farms, sage brown butter and fresh apples Winter green salad with greens from Corner Stalk Farm Cranberry Frangipan (almond) Tart with Chai Powdered Sugar This menu is vegetarian. We cannot accomodate vegan or gluten free requests for this menu. Please email kitcheninfo@thetrustees.org to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 French Gougeres (Cheese Puffs) with Spinach Artichoke filling using cheese from Appleton Farms Seared White Fish from Red's Best with northern bean and chorizo stew Fresh fennel slaw with handmade dressing Pumpkin Mousse with graham cookie crumble and Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Feb 6
  • Fresh, Fast & Delicious with Project Bread

    Feb 7 11:45AM-12:30PM and 1:00-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast & Delicious with Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Feb 7
  • Market Test KITCHEN

    On two-three Friday's per month during the lunch hour, The KITCHEN hosts Market Test KITCHEN, designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs and food businesses. Vendors and chefs will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on the Friday's noted in the following website. Make sure to check the website often for new information: https://www.eventbrite.com/e/market-test-kitchen-demo-tasting-tickets-44913400189 Please RSVP so we can provide enough samples for everyone!

    Feb 8
  • Mixology Class with Privateer Rum

    Our friends at Privateer Rum, born and raised in Ipswitch Mass (ahoy!), are hosting a special mixology series this winter to warm your soul and invigorate your mind with rum knowledge. In these classes, we'll put a spin on three classic cocktails using Privateer Rum varieties. Join us to learn the science of distilling, how to easily pair flavors, and ​replicate the results at home. Let Privateer Rum walk you through each cocktail; you’ll learn all about ingredients, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! January, February, and March Cocktails: Palmetto: A Privateer riff on a classic manhattan Cranberry Collins: Sweet and tangy with a New England twist New England Daiquiri: A classic swapped with local flavors Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, January 11 from 6:00-7:30 pm Friday, February 8 from 6:00-7:30 pm Friday, March 8 from 6:00-7:30 pm Tickets: $44 per Trustees member and $55 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Privateer Rum Privateer Rum produces outstanding American rums by selecting the best possible ingredients and embracing the time-honored techniques from the finest rum, Cognac, whiskey and eau de vie makers. Founded in Ipswich, MA by Andrew Cabot, the namesake and direct descendant of American patriot, privateer, and rum-maker Andrew Cabot (1750-1791), Privateer Rum has pioneered a new standard in rum — one of superior quality and character. Honoring the spirit of American independence and conviction, Privateer Rum relentlessly focuses on quality at every point of their practice, including rejecting many of the common industry practices such as the use of sweeteners and artificial colorings or flavorings that exclude rum from being considered a fine spirit. About Kevin Martin Kevin Martin is currently the V.P. of Sales & Marketing for Privateer Rum. A graduate of The Culinary Institute of America and former Bar Manager of Eastern Standard, in Kenmore Square, Kevin has an appreciation for all things food and drink. Living in Maui, Hawaii Kevin caught a passion for all things rum and tiki, and digs sharing it with anyone who will listen!

    Feb 8
  • Hopsters Grand Spirits Tasting

    Did you know that Massachusetts is a mecca for small-batch spirits? These hand-crafted liquors will tantalize your taste buds, while also making your winter warm and fuzzy. Most of the best locally-made spirits are available right here, at Hopsters Alley in the Boston Public Market and on Sunday, December 3, you can taste, try (and perhaps buy) these high-quality spirits to make your bar cart the envy of all your friends. What better way to stay warm this winter season! Join us on February 9th for the Hopsters Grand Spirits Tasting to try spirits from all over the state and region and learn about our local Massachusetts and New England-based distilleries. Experience a variety of liquors from 10+ distilleries. This event is 21+ only. Distilleries providing tastes may include (list updated as we add distilleries): Short Path Distillery from Everett, MA Grand Ten Distilling from Boston, MA Mad River Distillery from Warren, VT Privateer Rum from Ipswitch, MA Berkshire Mountain Distillers from Sheffield, MA Par Tea Infusers from Boston, MA Sons of Liberty from South Kingsington, RI Triple Eight from Nantucket, MA South Hollow Spirits from North Truro, MA Boston Harbor Distillery from Dorchester, MA Additionally, several Boston Public Market vendors will be there to sample snacks & treats to eat while you sip spirits. Tickets: $9 for Current Trustees Members and $15 for General Tickets (non-Trustees tickets) - each ticket recieves a take-home glass.

    Feb 9
  • Natural Dye Workshop with New England Farm to Fiber

    The KITCHEN is pleased to present a hands-on Natural Dye Workshop in partnership with New England Farm to Fiber and Wing & A Prayer Farm. Enhance your appreciation for the natural world with a day of dyeing Wing & A Prayer Farm yarns using foraged and found materials for luminescent, beautiful color. Through demo, discussion, and a hands-on approach, Tammy from Wing & Prayer Farm will lead you on journey of exploring the world of natural color. Natural Dye Workshop THE KITCHEN at the Boston Public Market 100 Hanover Street, Boston Saturday, February 9 9:00 am to 2:00 pm In this workshop, you will learn how to derive color from a variety of materials such as petals, berries, cones, found objects from the field, forest and your very own kitchen. You will learn how to prepare your fibers for dyeing using simple mordants that can be collected from the garden or the woodland floor, and about overdyes and modifiers to alter your colors to produce lasting, naturally beautiful yarn. Local resources are the heart of Tammy’s natural dyeing stock but, additionally, she sources through a variety of methods to obtain colors as sustainably as possible. The class will begin with a demo which details preparation of fiber and dye stock, different methods of coloring your yarn, and samples of seasonal palettes. There will be time to explore Eco Printing & Bundle Dyeing for varied prints and colors using leaves, flowers, nuts and bark. We’ll explore the various methods of extracting color from a range of objects, a notebook is handy for this class. The pace of the workshop is steady and relaxed, as there is no rushing natural dyeing. We will ensure you have plenty of time to learn without becoming overwhelmed if you are new to dyeing, or ask questions and explore if you come with some background in dyeing. We will break for lunch midway through the workshop. Costs: General tickets (non-members) are $155 and Trustees Member tickets are $125. This includes a $30 materials fee. Each student will receive a Wing & A Prayer Farm Natural Dye Booklet; pre-scoured, pre-mordanted fibers for dyeing including 300 grams of Wing & A Prayer Farm breed specific farm yarn and roving; 100% organic cotton cellulose fiber square + 100% organic protein fiber square; natural dye extract; foraged materials; waterproof packaging for taking wet fiber at conclusion of class. About New England Farm to Fiber New England Farm to Fiber is an all natural farm fiber company based in the Boston Public Market. We support and promote small family fiber farms throughout New England with an emphasis on breed specific yarns.

    Feb 9
  • Boston Farm & Fiber Festival

    Save the Date for the 2nd annual Boston Farm & Fiber Festival where we bring 16+ farm fiber vendors right into the heart of downtown Boston. Last year's festival was so successful we are bringing it back for year 2. We are so excited to offer a showcase to small fiber farmers and producers throughout New England to celebrate that wonderful, sustainable, gorgeous and diverse world of Farm Yarns. Stay tuned here and to our social media and email newsletter for more details on our full exhibitor list and scheudle of events for the day. We have so much in the works, you will not want to miss this! #kntilocal #knitwithlove VENDORS: Please email info@newenglandfarmtofiber if you are interested in vending at the festival TEACHERS: please email info@newenglandfarmtofiber if you are interested in teaching or demoing VOLUNTEERS: It takes a village to put on a festival of this kind and we welcome festival volunteers. Please email info@newenglandfarmtofiber if you are interested in volunteering at the festival  

    Feb 10
  • Taza Truffle Making Workshop and Wine Tasting to benefit Project Bread

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. Plus, all the profits of this special class will go to our friends at Project Bread, a non-profit dedicated to preventing and ending hunger in Massachusetts. Help our community while eating chocolate and drinking wine? Yes, please! This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $60 per Trustees member and $75 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Project Bread Project Bread is committed to preventing and ending hunger in Massachusetts. We provide access to food for people who are hungry today while working to break the cycle of hunger through advocacy, education, and community action. With the support of our partners, donors, corporate sponsors, individuals—and tens of thousands of Walkers—we work to break the cycle of hunger and poverty by devising, funding, advocating for, and facilitating solutions that change lives across the Commonwealth. As the only statewide anti-hunger organization, we listen and learn, identify needs and opportunities, and connect people, resources, and programs—in ways both tried and new. Maybe we can also include something about the cooking classes with Chef Vanessa to highlight the connection between the KITCHEN and Project Bread further. Here’s the website link: www.projectbread.org About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Feb 11
  • Fresh, Fast & Delicious with Project Bread

    Feb 14 11:45AM-12:30PM and 1:00-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast & Delicious with Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Feb 14
  • Valentine's Day Truffle Experience with Taza Chocolate

    Valentine's Day is fast approaching! This year take your relationship with chocolate (and your SO) to the next level with a special Taza Chocolate Truffle experience! This class has three delicious parts. First, you'll work as a team to create a pot of rich, decadent chocolate ganache to share. We'll provide fruit, bread, cheese and other snacks to dip and eat your homemade "fondue". You can replicate this recipe at home to make the chocolate ganache for truffles, ice cream topping, or just to impress your friends with a retro fondue party. Then, using the same ganache recipe that was chilled overnight, we'll roll decadent dark chocolate truffles by hand and dip and roll them in 4-6 different toppings. Each attendee will make 12 truffles to take home. Throughout the class, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of six different wines and six chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. Valentine's Day Truffle Experience Thursday, February 14 6:00-8:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street Boston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Feb 14
  • Farm-to-KITCHEN Cooking Class: Food and Folklore of the Caribbean

    Let us take you to the tropics this winter - without the long plane ride! We're bringing you a seasonal & local twist on the traditional flavors of Afro-Caribbean cuisine at our Farm-to-KITCHEN cooking class with Chef Tamika R. Francis of Food & Folklore. Chef Tamika uses primarily New England produce to make tropically-inspired recipes using indigenous techniques and story-telling to celebrate her ancestral home of Jamaica, and the spices and intense flavors that make this corner of the world so magical. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Tamika you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Friday, February 15 from 6:00-8:00 pm Friday, March 15 from 6:00-8:00 pm Friday, April 5 from 6:00-8:00 pm Menu Ginger and Turmeric Carrot Soup (Rastafarian influence) with coriander, carrots and ginger from Siena Farm (vegan). Caribbean Sautéed Cabbage (Irish influence) with local thyme, shredded broccoli and carrots from Stillman's Farm, and fresh ginger. Lamb Meat Balls with Jerk Mushroom Sauce (Afro-Caribbean and Lebanese influence) with mushrooms from Siena Farm, Chestnut Farm lamb, and local thyme. Spiced Apple Chutney with Pound Cake (Trinidad/Indian Influence) with Red Apple Farms apples, King Arthur Flour and Bully Boy Boston Rum. This menu can be made gluten-free, but not vegetarian or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Tamika R. Francis Tamika’s strong passion for the outdoors, farming, wholesome food and reverence for tradition came from her family’s long lineage in farming and food production. Her mother’s ancestors, the Jamaican maroons, created jerk as a method of cooking. After graduate school she led product development for an agro & eco-tourism project with small farmers and fisherfolk in the Caribbean. Here in Boston she led a small nonprofit that organized programs for urban youth to volunteer on farms to better understand the food system and has been a culinary instructor at the Haley House’s Take Back the Kitchen as well as with the Food Project. Food & Folklore, her start-up project, uses primarily New England produce to make tropical treats using indigenous food-ways, and story-telling. She received her culinary arts certificate from Boston University. She earned her Bachelor’s in Geography from the University of the West Indies in 2003, and her Masters in Sustainable International Development from the Heller School for Social Policy and Management at Brandeis University in 2010.

    Feb 15
  • Market Test KITCHEN

    On two-three Friday's per month during the lunch hour, The KITCHEN hosts Market Test KITCHEN, designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs and food businesses. Vendors and chefs will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on the Friday's noted in the following website. Make sure to check the website often for new information: https://www.eventbrite.com/e/market-test-kitchen-demo-tasting-tickets-44913400189 Please RSVP so we can provide enough samples for everyone!

    Feb 15
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, January 12 from 5:00-6:30 pm Saturday, February 16 from 5:00-6:30 pm Saturday, March 9 from 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Feb 16
  • KITCHEN Master Class: Show-stopping Veggies to Kick-start the New Year

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! This winter we have a hankering for fresh, local veggies to help us clear away all the richness of the holidays and embrace the renewal of the new year! Let us show you how vegetables can be just as delicious on their own and won't be stuck as second-fiddle to meat. You'll be shocked at the varieties of flavors and textures you can create with the humble vegetable! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours, from 1:00-3:00 pm. Saturday, January 12 Saturday, February 16 Saturday, March 9 Menu: These vegetarian dishes can be served as a main or a side, but either way, they will steal the show. Winter Vegetable Tart (squash, parsnip, swiss chard, etc) from Stillman's Farm and Siena Farm with local cheese from Appleton Farms and a homemade crust Roasted acorn squash with Red Apple Farm apples, Q's nuts cashews, and curry brown butter using spices from Soluna Garden Farm Thai Spicy Kale Salad sourcing veggies from Stillman's Farm with Corner Stalk herbs and Q’s spicy nuts This menu is vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Feb 16
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: January 5 January 19 February 2 February 16 March 2 March 16 Topics: October 27 - Emily from Red Apple Farm will teach us all about our favorite fall fruit (apples, of course!). Then we'll bake a sweet apple recipe. November 10 - Oodles of Zoodles! Chef Steph will teach us exciting new ways to prepare and eat vegetables from Zucchini Noodles to Spaghetti Squash. November 17 - Fish Cakes! Chef Steph will teach us about local seafood from Red's Best and we will make delicious fish cakes. December 8 - It's a Pizza Party! Chef Steph will teach us how to make homemade pizza dough and we will use our creativity to design our own personal pizzas. December 15 - TBD Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Feb 16
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm.   Breads of Italy: Focasccia and Olive Loaf Dates: January 6, January 20 and February 17 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. Breads of England: Hot Cross Buns and Crumpets Dates: February 24, March 3 and March 24 Care for a spot of tea? We've got a breadmaking class fit for the Queen this winter with sweet Hot Cross Buns and traditional English Crumpets. Attendees will make three (3) buns and three (3) crumpets to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Feb 17
  • George Howell Coffee Workshop

    Feb 17 10AM-12PM

    Stay tuned for more information.

    Stay tuned for more information.

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    George Howell Coffee Workshop

    Stay tuned for more information. Stay tuned for more information. Stay tuned for more information. Stay tuned for more information. Stay tuned for more information. Stay tuned for more information.

    Feb 17
  • STEM Cooking Classes with Little Chefs Lab

    The KITCHEN is partnering with Little Chefs Lab to bring a special cooking class that introduces kids to basic cooking techniques while weaving in different lessons in Science, Technology, Engineering and Math (STEM). Student ages 7-10 will explore scientific concepts, learn cooking techniques and have fun turning science into delicious treats. This week children will get a solid understanding of phase conversions: solid, liquid and gas, while making magic happen in the kitchen. Kids will love getting their hands dirty and learning science, technology, engineering and math. Please note: This is a DROP-OFF class. Parents will be required to fill out a form prior to leaving. Please arrive 10 minutes early to provide time to fill out this form. Classes are limited to 16 participants and will sell out quickly. Please book tickets early. Classes for February vacation week: Monday, February 18: Water While making pâte-à-choux (French pastry dough), kids will learn how water and its different phases help dough rise. (Math will also play a big role in this class!) Tuesday, February 19: Eggs In this class, the little chefs will learn about how liquid eggs can be transformed into soft frittatas. (Bonus: they will learn how to crack an egg, the right way!) Wednesday, February 20: Dairy Say cheese! During this class, the kids will make their own ricotta cheese and learn about the science behind it. Students will then learn how to prepare hors d'oeuvres using home-made ricotta cheese. You will be amazed by their creativity! Friday, February 22: Sugar Students will learn about different phases of sugar and their effect on buttercream. They will then vote for the best buttercream and learn how to decorate cupcakes using their favorite buttercream! Costs: $32 for Trustees of Reservation Members; $40 for non-Members. Join the Trustees and receive discounts on KITCHEN events. Join here. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org BEFORE you purchase tickets to ensure that we can accomodate these allergies. Please note that The KITCHEN is not a gluten-free or nut-free facility and there is always a slight chance of cross contamination.

    Feb 18
  • STEM Cooking Classes with Little Chefs Lab

    The KITCHEN is partnering with Little Chefs Lab to bring a special cooking class that introduces kids to basic cooking techniques while weaving in different lessons in Science, Technology, Engineering and Math (STEM). Student ages 7-10 will explore scientific concepts, learn cooking techniques and have fun turning science into delicious treats. This week children will get a solid understanding of phase conversions: solid, liquid and gas, while making magic happen in the kitchen. Kids will love getting their hands dirty and learning science, technology, engineering and math. Please note: This is a DROP-OFF class. Parents will be required to fill out a form prior to leaving. Please arrive 10 minutes early to provide time to fill out this form. Classes are limited to 16 participants and will sell out quickly. Please book tickets early. Classes for February vacation week: Monday, February 18: Water While making pâte-à-choux (French pastry dough), kids will learn how water and its different phases help dough rise. (Math will also play a big role in this class!) Tuesday, February 19: Eggs In this class, the little chefs will learn about how liquid eggs can be transformed into soft frittatas. (Bonus: they will learn how to crack an egg, the right way!) Wednesday, February 20: Dairy Say cheese! During this class, the kids will make their own ricotta cheese and learn about the science behind it. Students will then learn how to prepare hors d'oeuvres using home-made ricotta cheese. You will be amazed by their creativity! Friday, February 22: Sugar Students will learn about different phases of sugar and their effect on buttercream. They will then vote for the best buttercream and learn how to decorate cupcakes using their favorite buttercream! Costs: $32 for Trustees of Reservation Members; $40 for non-Members. Join the Trustees and receive discounts on KITCHEN events. Join here. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org BEFORE you purchase tickets to ensure that we can accomodate these allergies. Please note that The KITCHEN is not a gluten-free or nut-free facility and there is always a slight chance of cross contamination.

    Feb 19
  • Farm-to-KITCHEN Cooking Class: Winter in New England Comfort Food

    Winter in New England is all about eating hearty, filling dishes with tons of flavor. This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Wednesday, January 16 from 6:00-8:00 pm | Menu #1 CANCELED Saturday, January 26 from 1:00-3:00 pm | Menu #1 CANCELED Wednesday, February 6 from 6:00-8:00 pm | Menu #1 Wednesday, February 20 from 6:00-8:00 pm | Menu #1 Saturday, February 23 from 5:00-7:00 pm | Menu #1 Wednesday, March 6 from 6:00-8:00 pm | Menu #2 Wednesday, March 13 from 6:00-8:00 | Menu #2 Saturday, March 23 from 5:00-7:00 pm | Menu #2 Friday, March 29 from 6:00-8:00 pm | Menu #2 Saturday, March 30 from 1:00-3:00 pm | Menu #2 Menu #1 Seared Brussels sprouts with mustard seeds, Soluna Garden Farm curry powder, and preserved lemon Handmade Honey Nut Squash Ravioli with squash from Siena Farms, sage brown butter and fresh apples Winter green salad with greens from Corner Stalk Farm Cranberry Frangipan (almond) Tart with Chai Powdered Sugar This menu is vegetarian. We cannot accomodate vegan or gluten free requests for this menu. Please email kitcheninfo@thetrustees.org to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 French Gougeres (Cheese Puffs) with Spinach Artichoke filling using cheese from Appleton Farms Seared White Fish from Red's Best with northern bean and chorizo stew Fresh fennel slaw with handmade dressing Pumpkin Mousse with graham cookie crumble and Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Feb 20
  • STEM Cooking Classes with Little Chefs Lab

    The KITCHEN is partnering with Little Chefs Lab to bring a special cooking class that introduces kids to basic cooking techniques while weaving in different lessons in Science, Technology, Engineering and Math (STEM). Student ages 7-10 will explore scientific concepts, learn cooking techniques and have fun turning science into delicious treats. This week children will get a solid understanding of phase conversions: solid, liquid and gas, while making magic happen in the kitchen. Kids will love getting their hands dirty and learning science, technology, engineering and math. Please note: This is a DROP-OFF class. Parents will be required to fill out a form prior to leaving. Please arrive 10 minutes early to provide time to fill out this form. Classes are limited to 16 participants and will sell out quickly. Please book tickets early. Classes for February vacation week: Monday, February 18: Water While making pâte-à-choux (French pastry dough), kids will learn how water and its different phases help dough rise. (Math will also play a big role in this class!) Tuesday, February 19: Eggs In this class, the little chefs will learn about how liquid eggs can be transformed into soft frittatas. (Bonus: they will learn how to crack an egg, the right way!) Wednesday, February 20: Dairy Say cheese! During this class, the kids will make their own ricotta cheese and learn about the science behind it. Students will then learn how to prepare hors d'oeuvres using home-made ricotta cheese. You will be amazed by their creativity! Friday, February 22: Sugar Students will learn about different phases of sugar and their effect on buttercream. They will then vote for the best buttercream and learn how to decorate cupcakes using their favorite buttercream! Costs: $32 for Trustees of Reservation Members; $40 for non-Members. Join the Trustees and receive discounts on KITCHEN events. Join here. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org BEFORE you purchase tickets to ensure that we can accomodate these allergies. Please note that The KITCHEN is not a gluten-free or nut-free facility and there is always a slight chance of cross contamination.

    Feb 20
  • Fresh, Fast & Delicious with Project Bread

    Feb 21 11:45AM-12:30PM and 1:00-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast & Delicious with Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45AM and 1PM. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Feb 21
  • STEM Cooking Classes with Little Chefs Lab

    The KITCHEN is partnering with Little Chefs Lab to bring a special cooking class that introduces kids to basic cooking techniques while weaving in different lessons in Science, Technology, Engineering and Math (STEM). Student ages 7-10 will explore scientific concepts, learn cooking techniques and have fun turning science into delicious treats. This week children will get a solid understanding of phase conversions: solid, liquid and gas, while making magic happen in the kitchen. Kids will love getting their hands dirty and learning science, technology, engineering and math. Please note: This is a DROP-OFF class. Parents will be required to fill out a form prior to leaving. Please arrive 10 minutes early to provide time to fill out this form. Classes are limited to 16 participants and will sell out quickly. Please book tickets early. Classes for February vacation week: Monday, February 18: Water While making pâte-à-choux (French pastry dough), kids will learn how water and its different phases help dough rise. (Math will also play a big role in this class!) Tuesday, February 19: Eggs In this class, the little chefs will learn about how liquid eggs can be transformed into soft frittatas. (Bonus: they will learn how to crack an egg, the right way!) Wednesday, February 20: Dairy Say cheese! During this class, the kids will make their own ricotta cheese and learn about the science behind it. Students will then learn how to prepare hors d'oeuvres using home-made ricotta cheese. You will be amazed by their creativity! Friday, February 22: Sugar Students will learn about different phases of sugar and their effect on buttercream. They will then vote for the best buttercream and learn how to decorate cupcakes using their favorite buttercream! Costs: $32 for Trustees of Reservation Members; $40 for non-Members. Join the Trustees and receive discounts on KITCHEN events. Join here. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org BEFORE you purchase tickets to ensure that we can accomodate these allergies. Please note that The KITCHEN is not a gluten-free or nut-free facility and there is always a slight chance of cross contamination.

    Feb 22
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! January, February, and March Cocktails: Jungle Bird: Rosid, Tripple Sec, Pineapple, Lime, Simple Winter Fizz: Winter Gin, Ouzo, Simple, Lemon, Egg White, Soda Water One Thyme Only: Flagship Gin, Thyme Infused Americano Blanc, Olive Brine Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, January 25 from 6:00-7:30 pm Friday, February 22 from 6:00-7:30 pm Friday, March 22 from 6:00-7:30 pm Tickets: $44 per Trustees member and $55 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. Photo credit: Adem Detour insta @adamdetour About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago. After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene. She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar. She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home. Her favorite cocktail is a 50/50 Gin Martini.

    Feb 22
  • Farm-to-KITCHEN Cooking Class: Winter in New England Comfort Food

    Winter in New England is all about eating hearty, filling dishes with tons of flavor. This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Wednesday, January 16 from 6:00-8:00 pm | Menu #1 CANCELED Saturday, January 26 from 1:00-3:00 pm | Menu #1 CANCELED Wednesday, February 6 from 6:00-8:00 pm | Menu #1 Wednesday, February 20 from 6:00-8:00 pm | Menu #1 Saturday, February 23 from 5:00-7:00 pm | Menu #1 Wednesday, March 6 from 6:00-8:00 pm | Menu #2 Wednesday, March 13 from 6:00-8:00 | Menu #2 Saturday, March 23 from 5:00-7:00 pm | Menu #2 Friday, March 29 from 6:00-8:00 pm | Menu #2 Saturday, March 30 from 1:00-3:00 pm | Menu #2 Menu #1 Seared Brussels sprouts with mustard seeds, Soluna Garden Farm curry powder, and preserved lemon Handmade Honey Nut Squash Ravioli with squash from Siena Farms, sage brown butter and fresh apples Winter green salad with greens from Corner Stalk Farm Cranberry Frangipan (almond) Tart with Chai Powdered Sugar This menu is vegetarian. We cannot accomodate vegan or gluten free requests for this menu. Please email kitcheninfo@thetrustees.org to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 French Gougeres (Cheese Puffs) with Spinach Artichoke filling using cheese from Appleton Farms Seared White Fish from Red's Best with northern bean and chorizo stew Fresh fennel slaw with handmade dressing Pumpkin Mousse with graham cookie crumble and Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Feb 23
  • KITCHEN Master Class: New England Seafood Feast | Deluxe Class

    Conquer your kitchen with this deep-dive class into our bountiful local seafood! Cooking skills of all levels are welcome! KITCHEN Master Class: New England Seafood Feast is a deluxe class. You'll eat your fill of the highest quality seafood available from our cold New England waters, courtesy of our partners, Red's Best. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, January 19 from 1:00-3:00 pm Saturday, February 23 from 1:00-3:00 pm Saturday, March 23 from 1:00-3:00 pm Menu: Oyster Shucking Workshop + oysters two ways, raw and roasted with infused butter Scallop crudo Fish tacos with roasted fish, fresh cabbage slaw, sour cream crema and local corn tortillas. Attendees will learn how to prep and season a whole fish and roast to perfection. Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a certified gluten free or nut-free facility and there is always a slight risk of cross contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Feb 23
  • Superfood Society Chats with Jennifer Hanway

    Learn how to nourish, cleanse, and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for once-per-month nutrition discussions focused on healing from the inside out. These nutrition chats are FREE and open to all! During each hour-long talk, you'll learn the why’s behind this year’s healthy food trends and Instagram favorites, get all your burning questions answered, and set 2019 up for a healthy & vibrant start. Topics: January: How to Set and Achieve Healthy Goals in 2019 February: Gut Health - The Foundation of Wellbeing March: Lightening and Brightening Your Diet and Wellness Regime for Spring Cost: FREE! Make sure to RSVP so we can know how many to expect. About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Personal Trainer. Rooted in science and infused with her renowned British wit, Jenny strives to create an inspiring and rewarding experience for those seeking to better their lives through improved health. From running bikini bootcamps at Amansala in Tulum to being a founding team member and Master Trainer at Barre Core, London’s first barre studio, Jenny’s trustworthy demeanour and undeniable results have made her the go-to in Holistic Nutrition for clients including the British Royal Family and Hollywood A-list. Jenny is a sought after Wellness Speaker (previous engagements include SXSW and the W.E.L.L. Summit), and Wellness Writer (previous publications include Hip and Healthy, The Bod Edit, The Daily Telegraph, and W.E.L.L. Insiders).

    Feb 24
  • Pasta Making Workshop with Law of Pasta